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Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
(Nova Science Publishers, 2012)
Bacteriophage attacks to starters in the dairy industry causes enormous economic losses. Phage inactivation have always been a matter of study; however, even combining different control strategies complete removal of ...
Pressure field in the cathode-anode region of a high-power klystron amplifier
(2004-08-30)
The pressure field of a high-power klystron amplifier in the cathode and anode region was investigated. The investigation was performed using a 1.3 GHz, 100 A and 240 kV high-power klystron with five reentrant coaxial ...
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
(2014-06)
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ...
Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation
(Elsevier Sci LtdOxfordInglaterra, 2007)
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system
(Elsevier Sci LtdOxfordInglaterra, 2008)
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)
Effect of high-pressure homogenization on different matrices of food supplements
There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds
and mineral content that provide health benefits. Those functional compounds have different solubility properties,
and ...
The effect of high pressure homogenization on the activity of a commercial beta-galactosidase
(Springer HeidelbergHeidelbergAlemanha, 2012)
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice
(2015)
Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being ...